BAY LEAVES

Bay leaves come from the Mediterranean region and are among the oldest known spice plants. They are indispensable in Mediterranean and Middle Eastern cuisine and give stews, soups and sauces a warm, harmonious flavor. During cooking, the leaves release their full aroma and give meat and vegetable dishes a deep, complex note.

Spicy, woody, balsamic, pungent, slightly bitter, aromatic, earthy, deep, complex. The flavor is intense, with a balsamic undertone that combines warmth and a slight sharpness and gives dishes a savory depth.

Bay leaves are ideal for sauces, stews, broths and marinades. Simply add the leaves at the beginning of cooking and remove them again before serving. They go wonderfully with meat dishes such as beef, lamb or poultry and are also indispensable in traditional soups or rice dishes.

Bay laurel was already highly prized in ancient times – both as a spice and as a symbol of fame and victory. Today it is considered a staple of Mediterranean cuisine, giving soups, sauces and braised dishes depth through its essential oils. Its full aroma develops especially well during slow cooking.